Shrimp Stew

1/4 cup vegetable oil
2 medium onions, finely chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
1 or 2 fresh hot red or green peppers, seeded and chopped
1/2 teaspoon oregano
salt, freshly ground pepper
3 1/2 quarts fish stock, or half clam juice, half water
2 medium potatoes, peeled and cut into 1-inch cubes
2 pounds jumbo shrimp
1/2 cup rice
3 large potatoes, peeled and halved
1 1/2 pounds peas, shelled, or use one (10-ounce) package frozen peas, thawed
2 ears corn, each cut into 3 slices
1 cup light cream
2 tablespoons finely chopped fresh green coriander (cilantro), or use parsley, preferably Italian

Heat the oil in a large saucepan and saute the onions and garlic until the onions are softened. Add the tomatoes, hot peppers, oregano, salt and pepper to taste, and cook for a few minutes, stirring to mix well. Add the fish stock and the diced potatoes.

Peel the shrimp and add the shells to the saucepan. Set the shrimp aside.

Bring the tomato mixture to a boil, reduce the heat, and simmer gently, covered, for about 30 minutes. Strain through a sieve, pressing down on the solids to extract all the juices.

Rinse out the saucepan and return the broth to it. Add the rice, halved potatoes, and peas, cover, and simmer until the potatoes are tender, about 20 minutes.

Add the corn and the shrimp and cook for 5 minutes longer.

Break the eggs into the soup, one at a time, stirring, so that the eggs coagulate in strips. Pour in the cream and cook just long enough to heat through.

Pour into a warmed soup tureen and sprinkle with the coriander or parsley. Ideally this is served in large, deep, old-fashioned rimmed soup plates. Serve in large bowls holding about 2 cups.